Holige Recipe | Bobbatlu Recipe: If you’re a fan of Maharashtra’s famous stuffed sweet flatbread, Puran Poli, then you shouldn’t miss trying Bobbatlu. This delicacy hails from Andhra Pradesh in South India and is also known as Obbattu or Holige in Karnataka. Bobbatlu is similar to Puran Poli but has its own distinct flavor and texture. It’s commonly enjoyed during festivals like Ugadi, Ganesh Chaturthi, Gudi Padwa, and is a favorite Diwali sweet.
The Bobbatlu recipe varies slightly across regions. In Telugu, it’s called Bobbatlu, while in Kannada, it’s known as Obbattu or Holige. Typically, all-purpose flour or maida is used for the outer covering, resulting in a thinner flatbread. However, in this recipe, I use a mix of all-purpose flour and whole wheat flour for a healthier twist. The dough also includes oil or ghee, turmeric powder (for color), salt, and water.
For the sweet filling, I use split, husked Bengal gram (chana dal), jaggery, cardamom powder, and nutmeg powder. Alternatively, you can use split, husked pigeon pea lentils (tuvar dal) for the stuffing and omit nutmeg if unavailable.
Here are some tips for perfect Bobbatlu:
- Knead the dough thoroughly until it’s soft and elastic.
- Use finely ground rice flour for rolling to prevent the flatbreads from breaking.
- Adding some cream of wheat (rava or suji) to the dough can improve texture.
- Incorporate ample oil into the dough for a better texture.
- Ensure the chana dal is well-cooked and finely ground to avoid specks in the stuffing.
- Avoid overcooking or browning the flatbreads to prevent them from becoming dense.
- Consider investing in a puran yantra for making the stuffing, or use a mixer or grinder as an alternative.
Ingredients: Holige Recipe | Bobbatlu Recipe
For the dough:
- 1 cup whole wheat flour (atta)
- 1 cup all-purpose flour (maida)
- 4 to 5 tablespoons oil or 1/4 cup oil or ghee
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder (haldi)
- 1/3 cup water, or as required
- Ghee or oil for roasting, as required
For the stuffing:
- 1 cup chana dal (split and husked Bengal gram) – about 195 grams
- 2.5 cups water for pressure cooking
- 1 cup jaggery – about 160 to 165 grams
- 1/2 teaspoon green cardamom powder
- 1/4 teaspoon nutmeg powder or grated nutmeg (optional)
Instructions: Holige Recipe | Bobbatlu Recipe
Making the dough:
- In a sieve, combine the whole wheat flour, all-purpose flour, turmeric powder, and salt. Sift and set aside.
- Add about 1/3 cup of water and knead lightly. Add more water as needed.
- Incorporate 5 tablespoons of oil and continue kneading until all the oil is absorbed. Knead for about 7 to 8 minutes until the dough becomes soft and pliable. Add more water if necessary.
- The dough should be kneaded well to achieve a smooth, soft, and elastic texture.
- Cover and let the dough rest for 30 minutes.
Preparing the stuffing:
- Rinse the chana dal and transfer it to a 3-liter stovetop pressure cooker. You can soak the chana dal in water for 1 hour if desired.
- Add 2.5 cups of water and pressure cook for 6 to 7 whistles on medium heat.
- Once the pressure drops naturally, open the cooker and check if the chana dal is cooked well. It should be easily mashable.
- Strain the cooked chana dal well and let it cool.
- Transfer the cooled chana dal to a blender or grinder.
- Add chopped jaggery, green cardamom powder, and nutmeg powder. Grind to a smooth consistency, adding 2 to 3 tablespoons of water if needed.
- Heat 1 tablespoon of ghee in a pan and add the ground chana dal and jaggery mixture.
- Cook on low heat, stirring continuously, until the mixture starts to leave the edges of the pan. Then, remove from heat and let it cool.
Stuffing and rolling the obbattu:
- Take a medium-sized ball of dough and flatten it with your fingers or a rolling pin.
- Place a ball of the chana dal stuffing in the center of the flattened dough.
- Bring the edges of the dough together and press at the center to seal.
- Flatten the center and gently roll the stuffed dough ball between your palms.
- Repeat the process for the remaining dough and stuffing, keeping them covered to prevent drying out.
- Place a stuffed dough ball on a rolling board sprinkled with rice flour. Roll it out gently into a large obbattu, adding more flour as needed.
Cooking the obbattu:
- Heat a flat skillet or tawa and sprinkle some flour on it until it turns golden (wipe off excess flour).
- Place the rolled obbattu on the skillet and roast until one side is golden. Flip and spread some ghee or oil on the roasted side.
- Flip again and roast the second side until golden, spreading ghee or oil as needed.
- If necessary, flip the obbattu a few times for even cooking.
- Fold the obbattu and serve hot with milk or ghee on the side, or enjoy them as is.
Conclusion:
Holige Recipe | Bobbatlu Recipe is a delightful sweet flatbread enjoyed during festivals and special occasions in South India. With a delicious filling of chana dal, jaggery, and aromatic spices encased in a soft, flavorful dough, Bobbatlu is a treat for the senses. By following the provided recipe and tips, you can create authentic Bobbatlu at home and savor its traditional flavors with family and friends.
FAQs about Holige Recipe | Bobbatlu Recipe
What is the difference between Bobbatlu and Puran Poli?
Bobbatlu, also known as Obbattu or Holige, is a sweet flatbread from South India, particularly Andhra Pradesh and Karnataka. It is similar to Maharashtra’s Puran Poli but has its own unique flavor and texture. While Puran Poli is made with chana dal and jaggery stuffing, Bobbatlu may use either chana dal or tuvar dal for the filling.
Can I use only all-purpose flour or whole wheat flour for the dough?
Yes, you can use either all-purpose flour or whole wheat flour solely for the dough. However, using a combination of both flours, as mentioned in the recipe, provides a balanced texture and flavor to the Bobbatlu.
Is it necessary to use nutmeg in the stuffing?
Nutmeg adds a distinctive flavor to the Bobbatlu stuffing, but it is optional. If you prefer, you can omit nutmeg or substitute it with other spices like cinnamon or cloves.
What is a puran yantra, and do I need it for making Bobbatlu?
A puran yantra is a traditional Indian utensil used for making the stuffing (puran) for sweets like Bobbatlu or Puran Poli. It consists of a sieve-like structure with a handle used to mash cooked dal and jaggery together. While a puran yantra facilitates the process, you can achieve similar results using a mixer or grinder.
How should I store Bobbatlu for later consumption?
Bobbatlu can be stored in an airtight container at room temperature for up to 2-3 days. If storing for a longer duration, it is advisable to refrigerate them. Before serving, reheat the Bobbatlu on a skillet or microwave until warm and serve with milk or ghee on the side.
